Today I brewed an American Stout. I plan on splitting the batch in half and using my new 3 gallon cornelius kegs. For batch #1 I plan to add 3lbs. of Oregon-brand red raspberry fruit pruree. For batch #2 I plan to add cold pressed coffee for flavor and will “dry hop” with lightly cracked espresso beans in the keg for coffee aroma. The original gravity ended up being 1.071. The fruit addition should add another .5-1% alcohol. If fermentation goes perfectly, batch #1 will be 7.3-8.2% alc./vol. and batch #2 should be 6.8-7.2% alc./vol. The base recipe is below: